Oolong meringue patty
Add oolong tea lard meringue, take a bite to remove the residue, carefully taste the aroma of lard, the freshness of pork, and the aroma of oolong tea. The tea can also relieve the greasy and make the whole more refreshing. Delicious.
Recipe Recommendations
- flour 500 grams
- pork 250 grams
- fat 500 grams
- eggs in 1
- oolong tea 10 grams
- ginger 1 block
- onion 3 trees
- chicken essence 1 teaspoon
- cooking wine 1 teaspoon
- salt 2 tsp
- salty and fresh
- roast
- an hour
- simple
Steps for Oolong meringue patty
1
Prepared materials.
2
Boil the fat meat out of the oil and let it cool for later use.
3
Soak oolong tea with cold water.
4
Chop green onions and ginger.
5
Stir the pork into a paste.
6
Add green onion and ginger, salt, chicken essence, cooking wine, oolong tea soup and stir until strong.
7
Add 200 grams of flour to lard and knead well.
8
Put in crisper bags and place in the refrigerator for 1 hour.
9
Add the remaining flour to the oolong tea soup, knead it with a little salt for half an hour, and divide it into small doses. Divide into small doses like refrigerated lard noodles.
10
Roll into dough and wrap in lard noodles.
11
Close the mouth face down and roll it into thin slices, fold it up and roll it thin, and repeat it several times.
12
Then wrap in pork filling.
13
Wrap it and close it down.
14
Oven at 160 degrees for 20 minutes.
15
Brush with a layer of egg liquid, sprinkle with some chopped green onion, 220 degrees C, 5 minutes.
16
Crispy and delicious pork cakes are ready.